Tuna Pot Pie Tart

Marta Mayorga Bergandi is a very dear friend of ours. My husband grew up with her children and they still remain friends until this day. Marta had seen my blog post on the lighter chicken pot pie and mentioned that when her children were kids she used to make a similar casserole but used white tuna instead of chicken. Thank you Marta for sharing your images and recipe with us. Here’s the break down on her famous Tuna Tart (Empanada Gallega), originated from Galicia, Spain.
1/4 cup or more of white onions, diced
1 of each, red and green Bell peppers, diced and seeds removed
2 cans of Chicken of the Sea White Albacore tuna, drained and shredded
Hard boiled eggs, diced
Green olives, diced
Olive oil
Homemade crust or purchase premade crust (dough) from the supermarket. Not the layered Phyllo dough (Filo)
In a pan, sauté your diced onions and peppers with some olive oil until the onions and peppers are soft
Dice up your hard boiled eggs and green olives
Drain your two cans of tuna and shred
In a large bowl combine the peppers, tuna, eggs, and green olives
You can add additional olive oil if you would like
Season with salt and paprika to your desire
Use a casserole dish or pie pan and add your crust to the bottom of the pan, fill the pan with your filling and then top with additional dough.
Bake per the directions on the box or until the crust is browned the way you like it. Most likely bake at 400 for 30 minutes or so.
Don’t forget to enjoy with a lovely glass of vino!
Lighter Chicken Pot Pie Recipe: